Ingredients

For the Beef:

1 lb (450g) ground beef (80/20 or leaner)
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes (adjust to taste)
1/4 teaspoon black pepper
2 green onions, thinly sliced

For the Bowl:

2 cups cooked white rice (or preferred base)
1 cup shredded carrots
1 cup sliced cucumbers
1 cup kimchi
4 fried eggs (optional)
Sesame seeds, for garnish

Instructions

1. Prepare the Sauce

In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, crushed red pepper flakes, and black pepper. Set aside.

2. Cook the Beef

Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.

Add the minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant.

Pour the prepared sauce over the beef. Stir to combine and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Stir in the sliced green onions, reserving some for garnish.

3. Assemble the Bowls

Divide the cooked rice among four bowls. Top each with an equal portion of the beef mixture.

Arrange the shredded carrots, sliced cucumbers, and kimchi around the beef.

If using, place a fried egg on top of each bowl.

Garnish with sesame seeds and the reserved green onions.